"Coco-bar" (Tolyatti): description, menu, photo

“Coco-bar” (Tolyatti) is an institution in which few people would come to mind to strain on the eternal philosophical question of which of them still came into the world before - a chicken or an egg. Arriving here, guests usually forget about their problems for a while and simply enjoy a portion of their happiness. According to reviews, “Coco-bar” (Tolyatti) is an institution in which a pleasant combination of delicious food, democratic atmosphere, original presentation of dishes, as well as copyrighted solutions for the kitchen, lovingly developed by the creators of the institution, do not leave anyone indifferent.

Acquaintance

The gastronomic Coco-Bar (Togliatti) opened in December 2015, at the peak of the currency crisis. It is known that at that sad time the doors of a dozen local restaurants and cafes slammed shut.

Coco-Bar (Tolyatti) is the only gastrobar in the entire region. According to reviews, here, in addition to an impressive craft beer map, an interesting author’s menu is also presented. Experts say that interior design is by no means a thoughtless quote from some Brooklyn metropolitan trend, but is distinguished by its own style.

Creators

The creators of the institution are Sergey Pavlov and Olga Nesterova. They are not new to the restaurant business - they own two more iconic establishments - the famous Manor restaurant, as well as Familia Boutique Hotel, located in the village of Yagodnoye.

Title and style

The name "Coco-bar" becomes understandable to anyone who looks inside the establishment - in the interior and in the whole corporate identity, a chicken appears here, which, by design, symbolizes cordiality and hospitality. The slogan “Coco knows what to feed” creates a good advertisement for the bar.

Interior

The interior of the institution is decorated by Samara designers Elena Riman and Anna Krasavina. In the interior of the bar, everything is arranged in a non-banal and eclectic way: its friendly space accommodates both wood installations, decorative plates, and a large bar counter. Conventionally, the room is divided into 4 parts: contact bar, blue, green and red zones.

In the red zone, first of all, soft armchairs with scarlet upholstery, placed along huge arched windows, attract attention. In the afternoon, even in cloudy weather, the whole space is flooded with bright light. A neat well-kept lawn is visible from the window. In the blue zone, big companies usually relax: they celebrate birthdays or just chat pleasantly. Here are tables for two: they are provided for romantic dates or business meetings. Fans of beer and sports broadcasts gather in the green zone.

Form style

In the institution "Coco-bar" (Togliatti), guest reviews note the presence of a memorable corporate identity. In the design of the surroundings - business cards, boxes for takeaway dishes, company clothes of waiters - everything is verified to the smallest detail. The best city team of LemonFish studio designers worked hard on the Coco-Bar style.

Coco-bar (Tolyatti): menu

The format of the gastrobar provides for the presence of the author's menu, and in this sense, local chefs have clearly succeeded. The list of dishes on the menu cannot be said to be large, but well thought out and quite intriguing.

• “Eat with a spoon” is a section devoted, naturally, to soups.
• “Breakfast starts with Coco” - describes the local breakfasts that are served at Coco throughout the day: a portion of cheese cakes under sour cream mousse costs 145 rubles, a portion of crispy French croissants - 120 rubles, a portion of homemade yogurt with passion fruit - 150 rubles.
• “Dishes of the peoples of the world” - a section that is the pride of the chef. It consists of seven dishes from different countries, one way or another beating recipes with fried eggs or poached eggs. For example, Mexico is represented by scrambled eggs with corn, served on a tortilla with exotic Guacamole sauce. The cost of a portion is 280 rubles. The gastronomic representative of Thailand is Pad Thai noodles, served with chicken in spicy sauce and fried tiger prawns. The cost of a portion is 390 rubles. The USA represents the Benedict egg, which is served on a potato growth with ham or spinach and salmon. The cost of a portion is 320 rubles.
• “For Sweet” - this section, of course, presents desserts. Here guests are invited to enjoy Belgian waffles with passion fruit sauce or cream cake pop cheesecake, Coco Egg branded dessert made from coconut milk with mango yolk, chocolate and blueberry pies. A real hit is the honey cake. It is served in an unassembled form: a separate biscuit crumb, a completely weightless cream and a scoop of ice cream.

About the non-triviality of serving

The chefs of Coco-Bar Evgeny Osipov are not for nothing considered a real experimenter playing on unexpected combinations of tastes and non-trivial serving: Atlantic herring is served on a bruschetta with beet and mustard dressing. The dish goes well with craft. When serving chicken liver pate, onion jam is used, with French salad Nicoise served medium-fried tuna, sprinkled with olive oil with a little maple syrup.

Guest Impressions

New seasonal offers are constantly being added to the menu. New items attract more and more new visitors. Guests call the author’s presentation of dishes pleasing to eyesight and the stomach - in their opinion, it is unpretentious and elegant. The guests call the prices quite affordable: the average check here (without alcoholic drinks) is about 500-600 rubles.

Bar

The bar cooperates with all the leading independent breweries in Russia. Few establishments boast such a rich choice. In addition to cider and craft, there is an extensive list of classic beers and intricate cocktails. A wine list is provided, and branded tinctures are also offered. The team’s special pride is tinctures: tequila on strawberries (180 rubles), rum on blackberries (180 rubles) and brandy on cherry (150 rubles). Soft drinks here are represented by milkshakes: “Tiramisu with cookies”, “Tropical with chocolate dragees”, branded lemonades served in glass jars. Such a variety is called by many visitors rare for a small institution, which is the Coco-Bar.

All lovers of the unusual and unbroken on the street. Sverdlova, 35, is looking forward to the creative gastronomic Coco-Bar (Togliatti). The telephone number can be found on the institution’s website.